Creamy Southwestern Chicken Corn Chowder


Creamy Southwestern Chicken Corn Chowder
Prep time
Cook time
Total time
Serves: 10 - 12 people
  • 6 tbsp. butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 small jalapeno, seeded and diced
  • 1 red bell pepper, diced
  • 6 tbsp. flour
  • 8 cups chicken broth
  • 2 cups cream or half and half
  • 1 - 14.5 oz large can diced tomatoes and green chilies
  • 2 cups frozen corn, thawed; or 2 - 12 oz cans peaches and cream corn kernels, drained
  • 1 – 19 oz. cream corn
  • 1 - 14.5 oz. can black beans, drained and rinsed
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. red chili flakes
  • Salt and Pepper, to taste
  • 3 cups cooked, shredded chicken
  • 1 ½ cups shredded Pepper Jack or Monterrey Jack cheese, plus more for topping
  • 1 tbsp. lime juice
  • ¼ cup chopped fresh cilantro
  • Toppings: shredded cheese, avocado, tortilla chips, sour cream, etc.
  1. In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeño and red pepper; sauté until vegetables are tender, 3-5 minutes. Stir in the flour and cook for a few minutes more.
  2. Whisk in chicken broth and bring to a simmer. Stir in the cream and simmer until slightly thickened, about 5 minutes.
  3. Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
  4. Add the chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavours are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
  5. Top with avocado, sour cream, tortilla chips, and your favourite taco toppings before serving.


Leave a Comment

Rate this recipe: